This Baba Ganoush, Middle Eastern eggplant dip, recipe makes for a great healthy low-carb and Keto snack!
[cooked-sharing]
Spray cold grill with cooking spray. Heat one side of the grill to high. (Or move coals to one side of the grill.)
Slice top off garlic bulb, wrap in foil and place on cooler part of grill. Roast for 20 to 30 minutes. On hot part of grill, place eggplant slices and bell pepper. Grill for 2 to 3 minutes on each side.
Squeeze roasted garlic out of bulb and place in food processor. Add grilled eggplant and red bell pepper. Add lemon juice, basil, olive oil and pepper. Pulse until smooth. Place dip in serving bowl
Warm bread on grill for a few seconds on each side. Serve with dip.
Source: Mayo Clinic
Active time: 30 minutes
Total: 40 minutes
2 servings
4 servings
- Amount per serving
- Calories233
- % Daily Value *
- Total Fat 5g7%
- Sodium 150mg7%
- Total Carbohydrate 40g15%
- Dietary Fiber 12g43%
- Total Sugars 11g
- Protein 7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Spray cold grill with cooking spray. Heat one side of the grill to high. (Or move coals to one side of the grill.)
Slice top off garlic bulb, wrap in foil and place on cooler part of grill. Roast for 20 to 30 minutes. On hot part of grill, place eggplant slices and bell pepper. Grill for 2 to 3 minutes on each side.
Squeeze roasted garlic out of bulb and place in food processor. Add grilled eggplant and red bell pepper. Add lemon juice, basil, olive oil and pepper. Pulse until smooth. Place dip in serving bowl
Warm bread on grill for a few seconds on each side. Serve with dip.
Notes
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